Let’s challenge old-fashioned miso making by using organic soybean.
The experience
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You can experience the making of miso in a refined old-fashioned home by using soybeans grown with no pesticides, organically grown koji (malted rice), and selected salt!
★ Flow of experience
- Please come to the self-cafe “Koma-zen” and move to the experience place.
- Boil the soybeans soaked in water in advance and crush them firmly.
- Add koji and salt, then mix well.
- Pack the mixture into a container and take it home.
- Aging until you are ready to eat at home.
★ What is Miso?
Miso is one of the soybean foods that is indispensable for Japanese who eat rice.
It is made from boiled and mashed soybeans mixed with salt and koji.
Koji is a substance such as wheat, barley, rice, or soybean malt that helps the soybeans to ferment.
The mixture is left until it ripens. This can take from six months to a year.
Review
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“I could enjoy making miso!”
Thank you very much!My host was very friendly, and I could really enjoy this experience!
I realized that Miso was made this way. When I make it myself, I cannot help feeling appreciation for food.
I’ve heard that you have bought in soybeans, as well as koji and salt which is something special for this purpose.
I was a little worried about whether it is really good to be given 1 kg of miso as a souvenir?
In addition to miso making, I heard that various other experiences are being carried out in agricultural life.
So, if there is another opportunity, I would like to participate in other ones.
Thank you very much. (Male tourists from Chiba-prefecture)
Reservation
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Please see this TABICA’s page.